Ever wondered why Germans drink a lot of beer? During the medieval period and wars, water was at times unclean and contaminated. The brewing process of beer and the alcohol content killed bacteria and made it a safer option.
A few years ago I was on sabbatical and went on a culinary journey. One of the things I got to do was drive the German autobahn to Cologne. Imagine the thrill of driving on a highway without a speed limit!!
My epicurean aunt and food guru directed us to the historic Kölner Dom. The Gothic Cologne Cathedral survived the war and was proclaimed a UNESCO heritage site.
Walking distance from church is a restaurant and brewery called Früh am Dom. Established in 1878, the place is famous for its house brew Früh-Kolsch beer and traditional German cooking. We tried the authentic schweinshaxe or German roast pork knuckle/trotters. The meat is tender and succulent, while the outer skin is very crispy. The conventional way of serving this dish is with pickled cabbage called sauerkraut and mashed potatoes.
Surprisingly, we have a very similar version in the Philippines called crispy pata. Our dipping sauce is a mixture of palm vinegar and soy sauce instead of demi-glace.
For dessert we had exquisite pies at Café Reichard. Delicious!